Gugelhupf is a classical Austrian yeast dessert, which is usually served for breakfast, or accompanied with the afternoon tea, or coffee. Enjoy and share if you liked the recipe.
- 250 ml milk
- 40 g yeast
- 100 g sugar
- 550 g white flour
- 1 teaspoon salt
- 190 g sultanas/ white raisins
- 25 ml rum
- 125 g butter
- 75 g egg yolks (approximately 4 egg yolks)
- lemon zest
- butter and flour for the form
- powdered sugar
Marinate the sultanas in the rum. Warm up the milk to 30 degrees and then dissolve the yeast and sugar. Stir and leave the yeast to activate. In another bowl sift the flour together with the salt. Meanwhile melt the butter and leave aside to cool down. Butter the mold and dust with flour. Add the milk and yeast mixture to the flour together with the cooled butter, the egg yolks, and the lemon zest. Mix until the dough is silky and smooth. Blend sultanas with a little bit of flour and then add them to the dough. Mix well. The next step is the proving of the dough. Shape the dough like this:
Then transfer it into the mold and carefully stick the two ends together. Make sure that the dough is distributed equally around the form.
Leave the dough to prove in a warm place till it takes up the whole volume of the form.
Bake at preheated to 200 C degrees oven, then transfer to a cooling rack and leave it to cool down.
Sprinkle with powdered sugar before you serve.